Hi Dave,

I prepared my own version of your San Joaquin sourdough formula this morning but I am confused about the salt content in the formula.  Do you salt your starter?

Ingredients              Weight       Baker's Percentage

Firm starter              150 gms     30.00%

KAF AP flour             450 gms     90.00%

BRM Dark Rye flour     50 gms     10.00%

Water                     360 gms      72.00%

Salt                                  10 mgs        2.00%

If I assume your starter to be 100/60 compostion then your total flour is 450+50+94 (from starter)=594g.  Thus, 10g/ 594g= 1.7%.  I added enough salt to bring it up to 1.9% total.  Do you think there will be any significant differences in how the dough performs compared to yours?

Franc